Calf’s tonque ravioli on a squacqueone cheese sauce

with roasted datterini tomatoes and crispy prosciutto ham  

CHEF MATTEO GIUDICI

Ingredients for 6 people:  

300g whole wheat flour, 3 whole eggs, 1 tablespoon extra-virgin olive oil, 400g fresh spinach, 1 garlic clove, 6 slices of Parma prosciutto, extra-virgin olive oil and salt as needed.

For the filling : 1 calf’s tongue, 1 celery stick, 1 carrot, 1 onion, 1 laurel leaf, 1 fresh scallion, 1 teaspoon grated lemon peel, 1 tablespoon grated Parmigiano Reggiano, 1 egg yolk, fresh-ground black pepper and salt as needed.

For the roasted datterini tomatoes : 12 datterini tomatoes, 1 tablespoon confectioner’s sugar, 1 thyme twig, salt and extra-virgin olive oil as needed.

For the squacquerone sauce : 100ml whole milk and 400g squacquerone cheese.

Directions:  

Boil the calf’s tongue in water with a tablespoon of salt, the celery, carrot, onion and laurel leaf for around three hours.  Let cool once done.

Prepare the pasta dough while the meat is cooking: make a mound of flour and at the  center put the egg yolk and the oil and then first mix together with a fork and after knead with your hands until it becomes a uniform and smooth dough. Let the dough sit under a bowl for at least 30 minutes.

Cut the datterini tomatoes in half and place them on a baking tray covered with parchment paper with the open side facing up. Chop the thyme finely and sprinkle over the tomatoes. Dust the tomatoes with confectioner’s sugar and salt and trickle over some extra-virgin olive oil before baking in an oven pre-heated to 160°C until they dry and become caramelized on top.

Peel the tongue and cut it into cubes and then brown them in a pan with 1 tablespoon of extra-virgin olive oil, chopped fresh scallion and a little salt. Put the meat through a grinder and then mix in the grated lemon peel, Parmigiano, salt and black pepper and the egg yolk. Place the ground meat in a sac à poche (pastry bag) and keep for later.

Clean and wash the spinach and sauté it in a pan with a tablespoon of extra-virgin olive oil and a garlic clove. Salt to taste.

Thinly slice the prosciutto ham julienne-style and fry in a pan with a trickle of extra-virgin olive oil until crispy. Remove the ham with a skimmer and place on some paper towels to absorb any excess oil.

Put the squacquerone cheese in a terrine with the milk and melt bain-marie stirring continuously. Blend with a mixer, filter and keep warm.

Make two sheets of dough with a dough machine set to thickness 5. On one sheet distribute knobs of filling leaving four centimeters between each. Cover the first sheet with the other pressing down to ensure each filling knob is sealed and then cut out each one using a food ring mold 4cm in diameter.

Boil the round ravioli in abundant salted water, drain and quickly fry in a pan with a teaspoon of extra-virgin olive oil.

Spread a bed of squacquerone sauce on each plate, place the ravioli on top and decorate with the crispy prosciutto, roasted datterini tomatoes and spinach and garnish with some edible flowers and ground pepper.

Wine to pair: 

Al Limite Chianti Classico Docg San Leonino 

San Leonino, the Chianti estate of Bertani Domains, introduced this Chianti Classico this year to mark the 300th anniversary of the denomination. The name Al Limite (to the limit) is meant to underscore the intention to produce a Chianti Classico that is emblematic of the denomination and an authentic expression of its territory. The wine has an intense, ruby color and a bouquet of spicy and vanilla notes followed by those of black cherry and violet along with balsamic hints. The mouthfeel is solid and bold with thick, fine and elegant tannins, an excellent body and a long persistence.

Area of production: San Leonino in Castellina in Chianti (SI), on the border between the provinces of Siena and Florence, an area of contrasts between limestone and clay, a continental climate on the Florentine side and temperate one on the Siena side.

Grape varieties: 100% Sangiovese.

Winemaking method: after fermenting and macerating in stainless steel vats for 18 days under controlled temperatures, the wine ages for 18 months in 30hl Slovenian barrels and cement vats.

Alcoholic content: 14%

Serving Temperature: 16-18°C

THIS RECIPE IS OFFERED BY BERTANI